The Nutrition Rundown: Made with all whole grains and made without butter and sugar, these pack more filling-fiber, fewer calories, and less saturated fat than standard cornbread. It gives you some room to add the delicious buttery spread!
Jalapeño and Green Onion Cornbread with Chipotle Butter
Makes 12 muffins
Ingredients for Cornbread
1/3 cup safflower oil (or other plant-based oil)
1 Tablespoon maple syrup
1 Tablespoon molasses
2 cups buttermilk (or make it vegan using 2 cups unsweetened almond milk + 2 teaspoons white wine vinegar)
2 cups cornmeal
1 cup whole wheat flour
2 tsp baking powder
1 teaspoon salt
1 jalapeño pepper, minced (~3 Tbs minced)
4 pieces of green onion (tops and bulbs), sliced (~1/4 cup sliced)
Directions for Cornbread:
|Nutrition Facts based on vegan recipe, |
- Preheat oven to 350 degrees. Using butter or oil, grease 12 muffin tin and set aside.
- In medium bowl, whisk together oil, maple syrup, molasses, and milk.
- Sift cornmeal, flour, baking powder, and salt into large bowl.
- Make well in center of dry ingredients and pour in wet ingredients. Stir until just combined. Add jalapeno and green onion and stir to combine.
- Pour batter into greased muffin tins. Bake for ~15-20 minutes, until knife inserted in center of muffin comes out clean. Remove from pan and cool on wire racks. Serve warm or room temperature with Chipotle Butter.
Ingredients for Butter
½ cup (1 stick) Unsalted butter, softened to room temperature
3 chilis from canned chipotles in adobo, finely chopped
Directions for Butter
- In electric mixer fitted with whisk attachment, whisk butter ~1 minute. Add chilis and mix until well combined, ~1 minute more. (If you don’t have an electric mixer, clean hands work really well for this!)
- Place butter on parchment paper, and roll into log, ~2” in diameter. Allow to chill 30 minutes in refrigerator and slice to serve. (You may also forego step 2, and serve butter whipped at room temperature).
Butter can be stored in tightly-wrapped parchment in refrigerator up to a month.